We talk a lot about food and eating here because research shows it matters for cancer prevention. Now a study that quantifies the benefits of home cooking finds that if you frequently cook dinner at home you’re more likely to eat fewer calories, both at home and eating out, compared to those who seldom cook.
The study was published in Public Health Nutrition yesterday.
People who cooked dinner the most, at least six nights a week, were eating 137 fewer calories per day on average compared to those cooking dinner only once a week or not at all.
Study authors used data from almost 9,600 adult participants of the government National Health and Nutrition Examination Survey. Participants answered questions about how many times they cooked during the past week and what they ate during the past 24 hours, along with questions such as about dieting.
The more people cooked, the less calories they ate. In 8% of adults’ homes, someone was cooking dinner once or less a week. These people were eating on average 2,301 calories a day. Almost half of households – 48% – were cooking dinner six to seven times a Continue reading
A whole new world of whole grains is opening up to us these days, and rice alone comes in a host of varieties. You may have eaten basmati rice at an Indian restaurant, green “Bamboo” rice or even black rice that actually cooks up to be dark purple and is popular in China and Thailand.
This week’s Health-e-Recipe is for Red Rice Dressing. The phytonutrient called anthocyanin – also present in red berries – creates its hue. Red rice is grown in countries as far-flung as France and Bhutan. (Don’t confuse it with “red yeast rice,” a supposedly medicinal substance used in traditional Chinese medicine.) Red rice contains potassium, magnesium and other minerals.
All rice provides about the same number of calories in a half-cup serving: about 200. But brown, wild and colored rices can contain more cancer-fighting fiber thanks to their whole-grain status from retaining their germ and bran, versus white rice that has had these fiber extras refined out of them. Not all exotic rice is a whole grain, either: if you’re looking for basmati or jasmine rice, for example, choose brown versions to get the most fiber.
We, at AICR know how tough it is to follow our recommendations on the road – whether for vacation or work related conferences. At our research conference last week we want our attendees to be able to live the message, so we work hard to make sure they get delicious, beautiful and cancer-fighting meals.
Black Bean & Barley Salad for Day 2 lunch
Months before the conference we begin working closely with the hotel chef talking about our recommendations, recipes and research-based New American Plate. The chef had no trouble embracing our basic food guidelines:
- Eat more of a variety of vegetables, fruits, whole grains and legumes such as beans.
- Limit the amount of red meats (such as beef, pork and lamb) you eat and avoid processed meats.
- Limit consumption of salty foods and foods processed with salt (sodium).
Flavor-filled chocolate and lemon mini-tarts.
Our specifications also include vegetarian options, modest portions of whole grains, and light and small desserts. Continue reading